Easy Chocolate Cracknell Recipe
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Golden Syrup
- 80 g Butter
- 30 g Cocoa Powder
- ΒΌ tsp Salt
- 150 g Crunchy Nut Cornflakes (or just use ordinary cornflakes)
- 100 g Chocolate Chips (milk or dark)
Method
- Line a 20cm (8") square baking tin with baking paper or clingfilm.
- Melt the butter, golden syrup, cocoa powder, and salt in a saucepan on a low heat. Stir often to prevent the mixture from burning.
- Stir in the cornflakes and chocolate chips. Mix until every cornflake is coated in chocolate.
- Firmly press the mixture into the tin and smooth the top with a spatula.
- Refrigerate for 1-2 hours before cutting into squares with a sharp knife.